Carob is a versatile plant that can be used as a great alternative to chocolate. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as “carob powder”). It’s similar to cocoa powder in color and can be substituted one-for-one in recipes, but carob is unique with its own special flavor and texture. Unlike chocolate, carob is non-dairy, low in fat and calories and high in fiber. It’s caffeine free, aids digestion and is very high in calcium. It’s a great product if you have kids, because it adds the chocolate taste without the unhealthy nutrients.

Carob comes in different forms: its pods are processed to make flour that is similar to cocoa powder, which you can use to make a beverage similar to chocolate milk or hot cocoa. You can combine carob powder with wheat flour for baking. It also comes in chips, perfect for cookies, bars, cakes or this pancake recipe. Even though it’s a bit bitter on it’s own when sweetened it’s wonderful.